Garlic Noodles | Kenji's Cooking Show

J. Kenji López-Alt
Vues 315 029
98% 3 102 48

I'd never heard of these before moving to the Bay Area, and that's because these Vietnamese-American garlic noodles were created here at Thanh Long restaurant in the outer sunset. They are frequently served with roast dungeness crab, but they work well on their own.
Garlic Noodles
Serves 2-3
250g (1/2 pound) dry spaghetti, or 150g (1/3 pound) fresh egg noodles
2 tablepsoons butter
12 cloves garlic, minced
15ml (1 tablespoon) oyster sauce
10ml (2 teaspoons) soy sauce or Maggi seasoning
10ml (2 teaspoons) fish sauce
30g (1 ounce) grated Parmesan or Pecorino cheese
Thinly sliced scallions (optional)
1. Cook the pasta according to package instructions in unsalted water (the sauce is very salty; if using fresh noodles, cook them at the start of step 2). Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce, and fish and stir to combine.
2. Using tongs, transfer the cooked noodles to the garlic sauce. Increase heat to high, add cheese and scallions, and stir and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta water into it and let it reemulsify. Serve immediately.

Vie pratique et style



13 sept. 2020




Charger le lien.....

Ajouter à:

Ma playlist
À regarder plus tard
Commentaires 100
Adam Ragusea
Adam Ragusea Il y a 3 jours
Hey Kenji, great stuff as usual! To clarify though, I didn't claim that osmosis is the primary mechanism here. I described the salt as an abrasive we use to break down garlic. I did, however, say that I think salt gives the illusion that the garlic has been broken down into smaller pieces than it actually has, by making the garlic wet. Certainly this is primarily due to the mechanical perforation of cell walls, but it seems clear that osmosis would also be a factor, no?
John Doe
John Doe Il y a jour
This is about to get ugly...
DeadlyPear Il y a jour
While you're here, lemme just ask if you're ever gonna go back and redo the almost completely wrong conspiracy-esque video on food plastics = estrogen? Its the same shit as saying soy = more estrogen, which is just wrong and misinformation.
J. Kenji López-Alt
J. Kenji López-Alt Il y a 2 jours
Michael Lim thanks for all of this, very good conversation here!
Harry Everett
Harry Everett Il y a 2 jours
Oooooft the gloves are off. A cook-off to settle it? (Love you both dearly and have been watching both of your channels for a while now. - Adam's slightly longer, when he first started)
poopface Il y a 2 jours
Clash of the gods
carpet everybody
carpet everybody Il y a 2 heures
Yo... Move to new Orleans plz...
JQuintos FootGolf
JQuintos FootGolf Il y a 3 heures
This dude needs to sell Kenji T-shirts that say : Not THE San Francisco Treat. Great branding.
kolim jone
kolim jone Il y a 3 heures
So when is the rice-a-roni video?
renevas2 Il y a 4 heures
What is that beer in the fridge? 👀
kolim jone
kolim jone Il y a 3 heures
your videos and never paid attention but this time I did and wasn't disappointed. Keep up the good work man!
Hyperion Il y a 4 heures
1:22 Gee that camera movement make me dizzy. Would be great if you prepare everything on set before you actually start recording
Nate Tallman
Nate Tallman Il y a 5 heures
Are you a fellow lefty?
Ayush Kumar
Ayush Kumar Il y a 7 heures
Did he say Maggi seasoning? 🤔
Thuy Il y a 9 heures
You should use USA made garlic .. with the roots attached . Read more about it . Chinese garlic has a lot of chemical etc . Will try this soon ! Thx
perpetualtedium Il y a 9 heures
You have no idea how much I live for these first person cooking videos. I really appreciate this pandemic for the amount of FP cooking we've gotten
Kris Harp
Kris Harp Il y a 9 heures
I make something similar to this but I add Sriracha along with the other sauces and at the end crack an egg in carbonara-style. It's the default go-to on a lazy night.
louiearmstrong Il y a 10 heures
"wheres my mortar and pestle" "shit, guess I'll just use my XXL mortar and pestle"
Phillip Moxley
Phillip Moxley Il y a 10 heures
I thought that Rice-a-roni was a San Francisco treat. Ha, Ha, Ha
Hal Dasinger
Hal Dasinger Il y a 10 heures
A truly fusion-y video of a fusion-y dish . . . blending the drool response from the noodles and the motion sickness induced by the pan-cam
Joshua Fagans
Joshua Fagans Il y a 11 heures
If you want to watch a version of this that won't make you dizzy:
Melissa Dana
Melissa Dana Il y a 14 heures
Loretta Gravelle
Loretta Gravelle Il y a 14 heures
That's our favorite restaurant!! And they have the very best garlic noodles!! 😊 thanks!
Thdxbll3 Il y a 15 heures
Can’t say ‘allicin’ on the FRvid anymore without mentioning Brad. That’s quite an accomplishment. Quite an odd accomplishment, but still.
Dan Wittels
Dan Wittels Il y a 16 heures
When did British units stop being real?
David Baker
David Baker Il y a 16 heures
This is the beauty of America hahah crazy mix of Asian and Italian food making some crazy dish. I love it.
erimlol Il y a 17 heures
When I saw that you didn't discard the pan with the little pieces of scallions left, I knew you were the one. Liked and subscribed right away. Some American food youtubers don't know the worth of the food (I can name Binging with Babish, I used to binge watch his series and I remember him wasting food in so many occasions.) I watched a handful of your videos and never paid attention but this time I did and wasn't disappointed. Keep up the good work man!
CornOnTheCon Il y a 17 heures
Didn't rinse your scallions?
BFAB Il y a 17 heures
Did this at home to mix things up a bit, but my girlfriend gave me an earful for "just making pasta with sauces" and "shitty student food". Tried explaining the history, listing the ingredients, no luck. Delicious recipe, but it didn't fix our relationship. Cook your own food from now on asshole. Thanks anyway
Grischo Schluesi
Grischo Schluesi Il y a 17 heures
Real units!:)
Hien Hoang
Hien Hoang Il y a 17 heures
This was so delicious. I used fettuccine noodles because it was what I had on hand. Super simple, super tasty.
Marco Polo
Marco Polo Il y a 18 heures
I makes these all the time. I didn’t realize that Vietnamese-Americans invented it. Who knew?
OC_VILLAIN Il y a 19 heures
Looks great
Stiv Jab
Stiv Jab Il y a 19 heures
Your camera is very malikot, nakakahilo.
Dave Robert
Dave Robert Il y a 19 heures
Selling salt boxes. I new you loved salt, a little too much me thinks JK-Lo
Larry Peterson
Larry Peterson Il y a 19 heures
So if you get the pre-minced garlic you could say "Allicin Doesn't Live Here Anymore."
Calvin Komelski
Calvin Komelski Il y a 22 heures
Where is the kenji's cooking show rice-a-roni episode
Rock girl
Rock girl Il y a 22 heures
Feels like this time the rice-a-rony mob was holding a gun behind the camera
Iain Shearer
Iain Shearer Il y a 22 heures
Made this recipe for lunch twice since you uploaded this - So good as per usual
H C Il y a jour
eh not gonna wash vege?
Jon V
Jon V Il y a jour
Kenji I'm curious, though you said store bought minced garlic is bad, due to it's lack of flavor, is store bought garlic paste, also not good?
J. Kenji López-Alt
J. Kenji López-Alt Il y a 19 heures
Use whatever you want! Personally I find garlic paste to be unpalatable.
this is a normal human person
Misophonics nightmare towards the end.
Kara S.
Kara S. Il y a jour
Less talk, more cook. I had to mute the video on/off.....just keep to the topic! Other than that - looks good.
Michael Hunt
Michael Hunt Il y a jour
bottarga is mullet roe
steve bewley
steve bewley Il y a jour
A Vespa is NOT a Mo Ped, IF you ever rode one you would know
kevoramma Il y a jour
Sorry, vegans.
Ian Durr
Ian Durr Il y a jour
I would rather have your meal over any RICEARONI!! Just sayin
Saurabh Bhardwaj
Saurabh Bhardwaj Il y a jour
That board on the far left is beautiful; but, I can't figure out its utility...
D. Fort.
D. Fort. Il y a jour
Put this with some duck.
Dan Walters
Dan Walters Il y a jour
What the fuck are you talking about with the garlic man?!
Sam Vimes
Sam Vimes Il y a jour
A L L I C I N It's like a 2 part epoxy, you know.
vonmoose1 Il y a jour
Your ex-girlfriend wants the salt box back. Joking. Maybe.
M M Il y a jour
When you said it was gonna get even crazier in a minute I thought “how much crazier can it possibly get”, AND THEN YOU GO “I DIDN’T SALT THE PASTA WOURDER”. Holy shit.
M M Il y a jour
But what about the myth that the garlic is peeled by Chinese prisoners using their teeth?
M M Il y a jour
Woohoo, Leone!
Craig Kaneshiro
Craig Kaneshiro Il y a jour
pre-peeled garlic has some ethical issues in case you're not aware. much of it is connected to prison labor - google "pre peeled garlic prison" and you'll get a bunch of info. i know its impossible to divest from all things unethical, but as someone that seems to be socially conscious, thought you might want to know if you haven't already heard.
Garrett Parks
Garrett Parks Il y a jour
Hey Kenji, this recipe looks really good, I'm going to try it. Thanks for listing alternative sauces that can be added in place on the ones you used, I have a sort of clarifying question on that. I developed a shellfish allergy a few years ago, so I was wondering what you think the best replacement for oyster sauce to use in general (not just in this recipe) is? Thanks.
J. Kenji López-Alt
Vegetarian oyster sauce is widely available!
Blue Piggy
Blue Piggy Il y a jour
As soon as you said you guys, gals, and non-binary pals, you lost a sub. So stupid, shameful, and ignorant.
J. Kenji López-Alt
By all means, explain, so I can learn how to not be so stupid, shameful, and ignorant.
chiubakka Il y a jour
Hi Kenji, I noticed you didn't wash the scallions before using - is this not something you have to do? genuinely curious - I always wash but it often adds a lot of unwanted water to the dish (for example when making fried rice) - can I safely skip the washing step? Thanks!
FfandD Condragh
FfandD Condragh Il y a jour
Wait. 20 miles south of the BA? Are you a peninsula boy?
Michael Tran
Michael Tran Il y a jour
I need to see an avengers type video with kenji and all of his internet buddies
Vince Sergi
Vince Sergi Il y a jour
sorry, I disagree. You should always add a little salt to the pasta water, otherwise, pasta comes out soggy.
Matthew Weitz
Matthew Weitz Il y a jour
You've got great recipes and talent, but you're getting more and more condescending and smug in your videos. It's becoming off putting.
Walter Holokai
Walter Holokai Il y a jour
Kenji, man what a cool recipe and what a cool dude you are. I did a little Wiki on you and what a story. I love the fact that you combined your name with that of your wife and opted out of a MIT profession to do something you really enjoy. I don't know maybe you build skyscrapers as a hobby. Anyway I'm definitely going to try this recipe. I sent it to my daughter who used to live in San Mateo and now lives in SF. She is a scientist who loves to cook. Cheers!
Vikram Mohan
Vikram Mohan Il y a 2 jours
Hi kenji I just wanted you to know how amazing your videos are and how inspiring you are . I would like to tell you something special sir ... my 3 year old son loves tour videos specifically your POV way of shooting but I think more is your soothing voice . Today he said “ I want to watch kenji with headphones “ I’m not surprised you write children’s books . Thank you for being the connection between me and my son . Much love and regards from banglore ❤️
Vikram Mohan
Vikram Mohan Il y a 2 jours
Hi kenji I just wanted you to know how amazing your videos are and how much
Frank Yu
Frank Yu Il y a 2 jours
We're just stuck at home alone watching Kenji while he's flexin his many food FRvidr friends... literally every big name on FoodTube.
KN Byam
KN Byam Il y a 2 jours
The beauty of this dish is every single ingredient it calls for I have in my house right now.
Oai Phan
Oai Phan Il y a 2 jours
The way the chef prepare and work around in the kitchen it messy and unorganized. Imagine his restaurant kitchen look like . Sorry I don’t think that will be a good food.👎
kittyhawk Il y a 2 jours
are those chopsticks or drumsticks!? have i left this comment before? i watch too many kenji cooking videos
Kelsey Donoghue
Kelsey Donoghue Il y a 2 jours
I love the dog begging in the background at 14:31.
Michael Holper
Michael Holper Il y a 2 jours
Hi Kenji, I've been cooking your recipes for years and I love your food and listening to you explain it. However, I can't watch your videos without getting motion sick. I would love to watch you cook, but the go pro head camera is really hard. Could you consider switching to another filming method for some of your videos?
Ming Il y a 2 jours
Just made this. I probably prefer the garlic olive oil pasta. This has a ton of umami and I just added some laogonma 😄
I H Il y a 2 jours
I live close to there. Moving to New York at the end of the month. I have to go there before I leave!
Matthew Balok
Matthew Balok Il y a 2 jours
This video coulda been 2 minutes long
Blue Acid
Blue Acid Il y a 2 jours
Does this taste a little salty to anyone? Edit: I'm a fucking idiot that added TABLESPOONS of oyster sauce and fish sauce instead of TEASPOONS lol
upnuphusky Il y a 2 jours
What's with the stick on the lazy susan? And what is the knife you are using?
Cee Cee Red
Cee Cee Red Il y a 2 jours
Soooo, how much did you get per pitch? Very subtle, I must add.
The Truth
The Truth Il y a 2 jours
I bet you have very soft, woman like hands
ADTY MRYD Il y a 2 jours
I would pay to eat that noodles
Eryk Bialkowski
Eryk Bialkowski Il y a 2 jours
The San Francisco treat. A San Francisco treat. Ugggghhhhhh kill me
Brian Kann
Brian Kann Il y a 2 jours
Made this for dinner tonight. My wife is Filipino, so we had a lot of ingredients on hand. I decided to add mushrooms and sauteed shrimp for the top. Delicious
Jason Leung
Jason Leung Il y a 2 jours
Was expecting Kenji to explain alisin as a two part epoxy. Am disappointed.
Brian Shaheen
Brian Shaheen Il y a 2 jours
Thats called Aglio e Olio. Except that the garlic is sauteed in olive oil and you add a little pasta water to it. And there's no soy fish or oyster sauce in it. Yet another cheap asian knock off of a classic Italian dish.
Sean Ehart
Sean Ehart Il y a 2 jours
I feel like there is some sort of sponsorship happening with rice a roni.
Laimis Zelnys
Laimis Zelnys Il y a 2 jours
Jesus, way too much talk... nobody cares, just tell us the recipe!!! This could have been just a good proper two minute video, but now we have to hear all about the friends that he has in different places... nobody cares!!! A waste of time is what this video is
J. Kenji López-Alt
J. Kenji López-Alt Il y a 2 jours
Laimis Zelnys you’re the one who wasted your time watching it. I just made dinner. 🤷‍♂️
OhShiiWaddup Il y a 2 jours
I like how kenji lives life with simplicity like he's not a renowned food scientist that knows everything there is to know about food.
Nikhil Krishna
Nikhil Krishna Il y a 2 jours
Kenji could be a PA announcer lol
MA dar
MA dar Il y a 2 jours
Woe, best dish in a simple way.Thanks
onodera Il y a 2 jours
"Enough for 2-3 people." I usually cook 240g for four of us!
Mystic Panther
Mystic Panther Il y a 2 jours
i was born in sf and have lived in san mateo my whole life and have never seen garlic noodles like this but it looks great
NNTechService Il y a 2 jours
Kenji, instead of the oyster sauce what is a good alternative for someone with shellfish allergy?
Just Some Random Dude
Just Some Random Dude Il y a 2 jours
My mother and grandmother both had a very similar box used as a recipe box. I have always been on the lookout for one but surprisingly that style is scarce.
Nicolas Guerin
Nicolas Guerin Il y a 2 jours
Kenji: I'm going in with some cheese. WAIT WHAT?
lorenzo de lorenzis
lorenzo de lorenzis Il y a 2 jours
Ma porco zio, è uno spago aglio e olio
Booth Booth
Booth Booth Il y a 2 jours
Looks like spaghetti to me, not noodles.
Jaco Jerebko
Jaco Jerebko Il y a 2 jours
TheQuatchman Il y a 2 jours
*Chef John has entered the chat*
Tom Haflinger
Tom Haflinger Il y a 2 jours
I find that in addition to the off flavors, pre-minced garlic spits and sputters like nobody's business in a hot pan. You lose half of it to the stovetop just cooking it.
Dan Alcantara
Dan Alcantara Il y a 2 jours
Need a video of Kenji making Rice-A-Roni now
N Hennessy
N Hennessy Il y a 2 jours
Is there a reason not to use a garlic mincer? Chef John sliced his garlic, you used a mortar and pestle, is there any reason not to use a garlic press?
KYRO Il y a 2 jours
hmmm i wonder what THE san francisco treat is... might it be, rice-a-roni?
Armymum13 Il y a 2 jours
LOVE Chef John!!!!
Ian McGeown
Ian McGeown Il y a 2 jours
Hey Kenji! Fantastic recipe - I'm about to make it for lunch. Wondering about your thoughts on Sesame Oil vs. Butter when making the sauce. Does Butter lend itself better to emulsification? I love the flavor of Sesame Oil and think it could be a good compliment to all the good umami flavor that is going on in the dish. I guess I'll have to make it twice and try both ways! You're the man! Thanks :)
Rich Humphrey
Rich Humphrey Il y a 2 jours
This looks amazing! I had never heard of this before.
Steven Bowser
Steven Bowser Il y a 2 jours
Rockstar Dish / Great Info / We’ll Done 🔪🇺🇸🔥💨